Limoncello


I am on a lemon-bender. These fragrant yellow orbs are hobbling into grocery stores everywhere for the season.
I couldn’t be happier.

It’s no secret I love citrusy things. Biggest problem is usually that I can’t decide which of it is my most favourite.
Besides having to rip through half a dozen lemons for this treat, It’s super easy and it’ll leave your kitchen (not to mention your hands) smelling AMAZING.

Perfect in a snazzy bottle for gift giving and enjoying during the Holidays.

Adapted from Ilva at Lucillian, (love her blog!)I figured she, living in Tuscany, would get it perfectly right. Not being much of a liquors sipper myself, I have to admit the idea is a simple as it is tasty.

LIMONCELLO

7 Lemons, preferably organic, peeled
750ml Grain Alcohol (I used Vodka)
1 Cup Sugar
1 1/2 Cups Water

Scrub each lemon until the oils begin to release.
Using a vegetable peeler, remove the skin in strips, leaving the bitter, white pith.
Submerge the zest in the alcohol an leave covered, for about a week in the fridge.
Strain the zest, leaving the lemony scently, yellow tinted alcohol, while you prepare the sugar syrup.
In a saucepan, heat the water then, pour over the sugar to dissolve.
Heat it over a medium heat until it just simmers.
Add about half to the waiting alcohol and taste to your liking, adding more of the sugar syrup as necessary.
Replace into a sealable bottle and store.
Best kept chilled in the refrigerator for quick and delicious use.

Rose Infused Syrup


I don’t like roses, but when we bought this house there were countless bushes of heirloom Old Fashioned’s, indicating there was once someone who did.

Over the years, I’ve tried everything to pull out, mame and kill these prickly bastards. Harsh words for a little flower but these buggers would come back hardier no matter how roughly I chiseled away at their roots.

Can’t beat ’em join them as it is said so, I finally found a good use for them…

ROSE PETAL SYRUP

1 Cup Sugar
1 Cup Water
Petals of 2 Roses

Choose roses which are in bloom, being sure they are from your own garden or otherwise organic source.
Pluck the fresh petals and rinse lightly to remove any debris, if necessary.
In a large saucepan, dissolve the sugar into the water.
Add the rose petals and bring the syrup to a rolling simmer.
After about 15 -20 minutes, the syrup should be aromatic and the petals should be mostly translucent.
Remove the saucepan from the heat to cool.
Strain the syrup with a mesh strainer to use and store refrigerated, in a clean jar with a tight fitting lid.